This recipe has been handed down four generations. I loved when my mom would come on weekends. She brought the raw brisket wrapped in ice, she lived in Brooklyn and I lived in Queens, New York. Then, she would take over my kitchen. She would say, “Ruthie , please leave and go relax. I’m here and it’s my kitchen for the next few days. These memories, I will never forget. I have since passed this recipe down to both my daughters and both their daughters.
It’s very easy to prepare and the ingredients are ones that I am sure you have or have heard of. So here it goes:
My Moma Anna’s Brisket
Makes 4 servings
- One 4 to 5 pound brisket
- 1 packet onion soup mix
- 1 can jelled cranberries
- About 1 to 1 1/2 cups beef broth
- 1/8 cup water if needed
- 2 Tablespoons brown sugar, this is optional, we like things on the sweeter side.
- 5 to 6 carrots, peeled and kept whole
- 1 small onion sliced, optional
- 1/8 cup cold water
- About 2 Tablespoons cornstarch
- Preheat your oven to 350 degrees
- Rinse the brisket in cold water, place in pan along with the carrots. ( I use the large, deep aluminum pans. I just throw them away when I’m done)
- In a glass bowl, mix the soup mix, cranberries, and beef broth. You can taste and see if you want to add the sugar.
- Pour mixture over the brisket, lay the carrots on both sides and onion if using and cover tightly with tin foil and bake for about 2 hours.
- Take out and mix the sauce around and over the brisket. If the liquid is not thick like a gravy, take a measuring cup add the cold water and whisk in the cornstarch. Pour around the liquid in the pan and kind of whisk it in so you don’t see white from the cornstarch.
- Place back in the oven for another 15 minutes until the liquid boils.
- Take out of the oven, uncover and let the brisket sit about 10 minutes. It should look like it’s going to fall apart. That’s how you know you have a perfect brisket with delicious gravy. Slice up and serve with potatoes or rice.
Notes: I would suggest, not to get a larger one for more people, make another brisket about the same size in another pan and double the ingredients.
Thank you for having me share my momma’s recipe.
Ruth from New York, NY